Description
Crispy cinnamon sugar tortilla chips topped with juicy berries and a rich chocolate drizzle make these dessert nachos a playful and indulgent sweet treat for any occasion.
Ingredients
Scale
- 4 medium-sized flour tortillas, cut into triangles
- 3 tablespoons melted butter
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup strawberries, hulled and sliced
- 1/2 cup blueberries
- 1/2 cup blackberries
- 1/2 cup semi-sweet chocolate chips, melted
- Optional whipped cream, for serving
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, toss the tortilla triangles with melted butter, sugar, and cinnamon until well coated.
- Arrange the coated tortilla pieces in a single layer on the baking sheet.
- Bake for 10–12 minutes until golden and crisp. Let cool completely.
- While the chips are cooling, prepare the fruits and melt the chocolate chips in 30-second microwave intervals until smooth.
- Place the cooled chips on a plate, scatter with berries, and drizzle with melted chocolate.
- Top with whipped cream if desired and serve immediately.
Notes
- Cool chips completely before adding toppings to maintain crispiness.
- Use fresh, ripe berries for best results.
- Add a pinch of sea salt for a sweet and salty twist.
- Chips can be made a day ahead and stored in an airtight container.